CN1271936C - Symbiotic functional food - Google Patents
Symbiotic functional food Download PDFInfo
- Publication number
- CN1271936C CN1271936C CNB991278291A CN99127829A CN1271936C CN 1271936 C CN1271936 C CN 1271936C CN B991278291 A CNB991278291 A CN B991278291A CN 99127829 A CN99127829 A CN 99127829A CN 1271936 C CN1271936 C CN 1271936C
- Authority
- CN
- China
- Prior art keywords
- fat
- based constituent
- lactic acid
- acid bacteria
- bakery product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
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- 239000000126 substance Substances 0.000 claims abstract description 15
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 64
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- 239000004310 lactic acid Substances 0.000 claims description 32
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- BWLBGMIXKSTLSX-UHFFFAOYSA-N 2-hydroxyisobutyric acid Chemical compound CC(C)(O)C(O)=O BWLBGMIXKSTLSX-UHFFFAOYSA-N 0.000 description 1
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- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 241000186016 Bifidobacterium bifidum Species 0.000 description 1
- FERIUCNNQQJTOY-UHFFFAOYSA-M Butyrate Chemical compound CCCC([O-])=O FERIUCNNQQJTOY-UHFFFAOYSA-M 0.000 description 1
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- 208000017667 Chronic Disease Diseases 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
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- 240000007154 Coffea arabica Species 0.000 description 1
- 241001269238 Data Species 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 description 1
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- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/66—Microorganisms or materials therefrom
- A61K35/74—Bacteria
- A61K35/741—Probiotics
- A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/66—Microorganisms or materials therefrom
- A61K35/74—Bacteria
- A61K35/741—Probiotics
- A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
- A61K35/745—Bifidobacteria
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/66—Microorganisms or materials therefrom
- A61K35/74—Bacteria
- A61K35/741—Probiotics
- A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
- A61K35/747—Lactobacilli, e.g. L. acidophilus or L. brevis
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/12—Antidiarrhoeals
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Medicinal Chemistry (AREA)
- Veterinary Medicine (AREA)
- Pharmacology & Pharmacy (AREA)
- Public Health (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Epidemiology (AREA)
- Molecular Biology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Organic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The present invention relates to a functional food/health food in the form of a baked good comprising a non-baked fat-based composition and a baked part, characterized in that the fat-based composition is essentially water-free and comprises live lyophilized lactic bacteria and in that the baked part comprises one or more non-digestible fiber-like substances. Also provided are intermediates thereof, a method for its production and its use.
Description
The present invention relates to a kind of functional food/health food that had not only contained the profitable probliotics composition but also contained the probiotic composition, relate to the intermediate of this food, also relate to its production method and its purposes.
Probio is the living microorganism supplements useful to the host by the balance of improving microorganism in the enteron aisle.At present, some different bacteriums are used as probio.In the mankind's food, bacterium mainly is impregnated in fermented dairy product such as the yoghurt.For effectively, a kind of probio must survive in the shelf-life of product.Here it is most of probiotic foods, as fermented dairy product, the reason that the shelf-life is short.
Probiotic is to comprise the growth of probio bacterium and/or active and useful and improve the non-life of host health, the COF that can not digest to the host by a kind of or limited kind of the bacterium in the selective stimulating colon.
The present invention predicted a kind of under non-refrigerated storage temperature long shelf-life, not only contained profitable probliotics but also contained the functional food/health food of probiotic (also may be defined as " symbiosis " herein).Required for protection is a kind of bakery product that contains the non-fat-based constituent that bakes and bake part; it is characterized in that the fat-based constituent is water-free substantially and contains the live body freeze-dried lactic acid bacteria, bake part and contain one or more the fiber substance that can not digest.
One of advantage of bakery product of the present invention is that the fiber substance that can not digest is added to and bakes part.The result allows the fiber substance that can not digest of effective dose to be added in the product, and does not have the quality problem of technical problem such as fat-based constituent, does not also have too to influence the taste and the outward appearance of product.The fiber substance that can not digest of effective dose is such amount, and it can offer human body with desirable fiber-like effect, and promptly 2-15 sets a date and obeys the fiber substance that can not digest of dosage.
In order to show good survival rate in bakery product, bacterium is by freeze-drying and be in the substantially anhydrous environment.Water activity (the A of preferred fat-based constituent
W) less than 0.6, particularly preferably be 0.2-0.6, more particularly preferably be 0.35-0.45.
The inventor finds when needs during for a long time in time preservation of non-refrigerated storage temperature, and it is the optimum carrier of lactic acid bacteria that fusing point is higher than 30 ℃ shortening.Especially find,, after the initial abstraction,, also can obtain stable bacteria living rate even temperature surpasses 30 ℃ even initial survival loss coefficient is 100.Therefore, the fat-based constituent preferably comprises the shortening that a kind of fusing point is higher than 30 ℃.The example of this class shortening is separately or mixes ground palm oil, palm kernel oil, coconut oil, cocoa butter, peanut butter or other vegetable butter, cream, margarine, hydrogenation or partially hydrogenated vegetable oil and/or vegetable oil that wherein palm oil is preferred.
Usually, the fat-based constituent contains the shortening based on the 10-40 weight % of fat-based constituent gross weight, preferably contains 25-35 weight %.
Suitable lactic acid bacteria is selected from lactobacillus (Lactobacillus), lactococcus (Lactococcus), Bifidobacterium (Bifidobacterium) and streptococcus (Streptococcus), and wherein preferably they use with the mixed forms of more than one lactic acid bacterias.Preferred genus lactubacillus is in streptococcus thermophilus (Streptococcus thermophilus) and/or lactobacillus acidophilus (Lactobacillusacidophilus).Preferably, at least a of each bacterial classification in these two kinds is used in the fat-based constituent of the present invention.Especially salt tolerant acid of the bacterial strain of streptococcus thermophilus and lactobacillus acidophilus shows and can survive well under one's belt.Particularly preferably, lactic acid bacteria of the present invention is streptococcus thermophilus ATCC 19258 strains and lactobacillus acidophilus ATCC 314 strains (ATCC-American type culture collection, 12301 Parklawn Drive, Rockville Maryland 20852, the U.S.).Operable other lactic bacteria strain of the present invention comprises bifidobacterium longum (Bifidobacterium longum) ATCC 15707, Lactobacillus casei (Lactobacilluscasei) ATCC 25180, bifidobacterium (Bifidobacterium bifidum) ATCC 11863, bifidobacterium infantis (Bifidobacterium infantis) ATCC 15697, Lactobacillus plantarum (Lactobacillus plantarum) ATCC 8014 and lactobacillus delbruockii subspecies bulgaricus (Lactobacillus delbrueckii subsp bulgaricus) ATCC 7994.
Usually, the fat-based constituent contains the lyophilised bacteria based on the 1-10 weight % of fat-based constituent gross weight, preferably contains 4-6 weight %.Usually the concentration of lactic acid bacteria is 10
6-10
12CFU/ gram fat-based constituent, preferably 10
7-0.5 * 10
12, more preferably be 10
9-10
11, particularly preferably be 0.5 * 10
10-1.5 * 10
10CFU/ gram fat-based constituent more particularly preferably is about 10
10CFU/ gram fat-based constituent.
Except lactic acid bacteria and shortening, the fat-based constituent contains one or more following compositions usually: sucrose, glucose, fructose, dried honey, dry fruit sugar, compound sugar, string, full-cream or skimmed milk power, lactoprotein, plant amylum, flour or albumen, cocoa power, nut, chocolate, coffee, vanilla, lecithin, salt, flavouring agent, pigment.
Preferably, the fat-based constituent contains one or more adding ingredients of enumerating in the earlier paragraphs based on the 50-89 weight % of fat-based constituent gross weight, particularly preferably contains 59-71 weight %.
The fat-based constituent can be filler and/or the integument that bakes part.Filler preferably.
Except containing top listed lactic acid bacteria, preferred fat-based constituent also contains sugar, palm oil, skimmed milk power and a kind of flavouring agent.
Bakery product of the present invention can be butter biscuit, patti or the cake heart etc.Butter biscuit preferably.
The suitable fiber substance that can not digest comprises compound sugar such as fructose-compound sugar, galactolipin-compound sugar, soybean-compound sugar, wood sugar-compound sugar and isomaltose-compound sugar, and wherein fructose-compound sugar (less than 5 sugar) and/or wood sugar-compound sugar are preferred.
Usually, bake the fiber substance that can not digest that partly contains based on the 10-30 weight % that bakes the part gross weight, preferably contain 15-25 weight %.
Except the fiber substance that can not digest, bake part and contain one or more following ingredients usually: wheat flour, plant amylum, flour or albumen, shortening, sugar, full-cream or skimmed milk power, lactoprotein, leavening, salt, flavouring agent, fruit, cocoa, chocolate, nut, water etc.
Usually, bake the cited adding ingredient of one or more last paragraphs that partly contains based on the 70-90 weight % that bakes the part gross weight, preferably contain 75-85 weight %.
Bake part and the weight ratio of fat-based constituent normally 9: 1-6 in the baked goods of the present invention: 4, preferably 8: 2-6: 3.
It is the 2-15 gram that baked goods of the present invention provides day clothes dosage, and preferably the 3-10 gram particularly preferably is about 5 fiber substances that can not digest that restrain.The day clothes dosage of lactic acid bacteria is 5 * 10
8-1 * 10
12CFU (CFU), preferably 1 * 10
9-5 * 10
11CFU particularly preferably is 10
11The lactic acid bacteria of CFU.
Baked goods of the present invention preferably has under room temperature (18-22 ℃) at least 6 months shelf-life.Unlike the known product that contains lactic acid bacteria, baked goods of the present invention need not refrigerate.
The present invention also provides a kind of fat-based constituent, and it contains concentration is 10
6-10
12, preferably 10
7-0.5 * 10
12, more preferably be 10
9-10
11, particularly preferably be 0.5 * 10
10-1.5 * 10
10, more particularly preferably be about 10
10It is the shortening of the 10-40 weight % of constituent gross weight that the live body freeze-dried lactic acid bacteria of CFU/ gram fat-based constituent and at least a fusing point are higher than 30 ℃ and concentration.Preferably, freeze-dried lactic acid bacteria is selected from the kind of streptococcus thermophilus and lactobacillus acidophilus, and preferably by at least a composition the at least a and lactobacillus acidophilus in the streptococcus thermophilus.
The bacterial strain of particularly preferred streptococcus thermophilus is streptococcus thermophilus ATCC 19258 strains, and the bacterial strain of lactobacillus acidophilus is lactobacillus acidophilus ATCC 314 strains.
Fat-based constituent of the present invention is except as the non-part that bakes of baked goods, also can be used alone as tablespread (that is, for example cream, margarine, chocolate paste food, peanut butter etc.).
A kind of method of the production baked goods of the present invention that may further comprise the steps also is provided:
-composition of fat-based constituent is admixed together, do not heat above 40 ℃,
-will to bake the composition of part admixed together and it is baked, and
-will bake part and the mixing of fat-based constituent.
Lactic acid bacteria plays a part several important in intestines and stomach, as:
1) nutrients of generation mucous membrane of colon: acetate, butyrate, propionate, other SCFA, acetonate, lactate and amino acid such as arginine, cysteine and glutamine;
2) produce nutrients: B group vitamin and folic acid, antioxidant and polyamide, histamine, 5-hydroxylation tryptamines, piperidines, tyrasamine, cadaverine, pyrrolidines etc.;
3) get rid of toxin and unwanted material;
4) regulate digestive function: the utilization of mucus, nutrient absorption; Gastrointestinal peristalsis, blood flow, gastrointestinal hormone secretion;
5) host is to the defence of potential pathogenic microorganism;
6) immune stimulation.
The function of intestinal canal that fat-based constituent itself and baked goods particularly of the present invention can effectively be kept fit, recover or promote wholesome enteric bacteria balance, so that help improve digestion regulatory function and health, particularly reduce the incidence of disease of constipation and diarrhoea.Probio composition in the constituent can suppress the growth of harmful bacteria in the enteron aisle, therefore can reduce the toxic action in the digestion process.In addition, the lactic bacteria useful group settles down the system that itself just can stimulate digestion and improves enteron aisle and regulate in enteron aisle.These two kinds of effects can reduce number of times, recurrence rate, the order of severity of suffering from diarrhoea or constipation, can shorten the duration of suffering from diarrhoea or constipation again.Regularly edible constituent of the present invention can reduce the possibility that forms the chronic disease that is called clinical enteron aisle imbalance in the individuality.
Fat-based constituent and baked goods of the present invention combine separately or with the conventional treatments of any character, can effectively prevent usually and treatment comprises the functional or organic gastrointestinal disease of irritable bowel trace integration disease (IBS).Except carrying out regimen with the form of baked goods of the present invention or fat-based constituent, can be according to the order of severity of the state of an illness, need more medicine interventions different in different cases.In addition, constituent energy effective stimulus immune system, the time that strengthens pH value, control defecation and defecation in anti-infectious ability, the control colon, can be used as anti-cancer and antimutagenic medicine, and have the effect that reduces blood cholesterol.Fat-based constituent itself, particularly baked goods are optimized for and prevent and/or treat constipation and diarrhoea.
The patient that our discovery has the functional enteron aisle imbalance (FBD) of any kind easily has benefited from taking baked goods of the present invention or fat-based constituent.FBD is the general name of a series of chronic or half chronic gastrointestinal disorder diseases, and it destroys with stomachache, function of intestinal canal sexual disorder and normal flora.According to the categorizing system that is called " Rome (Rome) standard " similar types and the popularity degree of syndrome is characterized by following seven kinds of FBD hypotypes:
1) C1: based on the irritable bowel trace integration disease of constipation
2) C1: based on the irritable bowel trace integration disease of diarrhoea
3) C3: functional consitipation
4) C4: functional diarrhea
5) C2: functional distension
6) F3a: pelvis basalar muscle dyssynergia
7) F3b: musculus sphincter ani internus functional disturbance
After being determined any patient who belongs in these hypotypes of generally having been discerned and having taken biscuit of the present invention or fat-based constituent, symptom is obviously improved.Especially, belong to above-mentioned 1)-4) patient of hypotype illness expects and can obtain tangible positive findings.
Any practitioner with better gastroenterology knowledge can both be with the patient classification in these groups.For example, C1: the characteristics of irritable bowel trace integration disease are continuous at least 3 months or recur following symptom:
Stomachache or uncomfortable, its
(a) alleviate after the defaecation,
(b) and/or relevant, with the variation of times of defecation
(c) and/or with the stool consistency variation relevant;
With
2. in 1/4 time or in several days, has following two or more symptom;
(a) times of defecation changes,
(b) stool type change (block/hard or soft/rare),
(c) big excrement process change (belly puts forth one's strength, urgently or the sensation that is not emptied completely),
(d) discharge mucus,
(e) sensation of swelling or abdominal distension.
C3: functional consitipation is defined as having at least 3 months following two or more symptom:
1. put forth one's strength in 1/4 of each defecation time
2. stool is block and/or hard in 1/4 of each defecation time
3. 1/4 of each defecation time has the sensation that is not emptied completely
4. in a week twice or be less than twice spontaneous enterocinesia
For IBS, need not to suffer from abdominal pain or soft stool occurs and do not have enough standards.These standards are not suitable for the patient who takes laxative.
C4: the characteristics of functional diarrhea are to have following two or more symptom at least in 3 months:
1. stool is not shape (pasty state or rare) in the time more than 3/4ths of each defecation,
2. enterocinesia more than three times or three times in time over half every day, and
3. the interior stool of intestines is higher than colony's standard (＞200g/ days-people from North America and European) but is no more than 500g every day.There is not clear and definite standard for IBS.Do not mention stomachache, hard or block stool do not occur.Urgent manifest symptom and incontinence of faces are arranged.
Similarly, C2: functional distension is that the symptom with distended tummy is characteristics.F3a: the characteristics of pelvis basalar muscle dyssynergia are sensations nervous and that be not emptied completely.F3b: the disorder of the inner sphincter kinetic energy of anus is made a definite diagnosis by pressure measxurement and F3a symptom.
The present invention is further illustrated by the following examples.
Embodiment
1 one kinds of symbiosis biscuits of embodiment
(becoming with the 26g biscuit) by the 10g filler
Filler-following compositions is mixed under room temperature.Percentage is based on the percentage by weight of filler gross weight.
Sugar 40%
Palm oil 31%
Skimmed milk power 24%
The bacterium temperature compound 5% big probable value of percentage (near)
Aroma 0.07%
Two Layer cake are formed in/the bacterium of day (36g)
Streptococcus thermophilus: 0.5 * 10
11CFU
Lactobacillus acidophilus: 0.5 * 10
11CFU
Biscuit part-following compositions is mixed and baking.Percentage is based on the percentage by weight of biscuit part gross weight.
％
Probiotic 19.3
Wheat flour 56
Palm oil 15.4
Soy meal 2.3
Skimmed milk power 2.1
Leavening 0.5
Salt 0.2
Flavouring agent 0.1
Water 4.1
The probiotic in two sandwich biscuits/skies (36g) is formed
Short chain fructose-compound sugar ((glucose-fructose)
n-n＜5): 5g/ days.
Every day, the dose of suggestion was two sandwich biscuits (36g).
Comparative examples 1 (placebo (Placebo) biscuit)
Filler-following compositions is mixed under room temperature.Percentage is based on the percentage by weight of filler gross weight.
Sugar 40%
Palm oil 31%
The skimmed milk power 29% big probable value of percentage (near)
Flavouring agent 0.07%
Biscuit part-following compositions is mixed and is baked.Percentage is based on the percentage by weight of biscuit gross weight.
Wheat flour 54%
Sucrose 15.6%
Palm oil 15.4%
Yeast 2.7%
Soy meal 2.2%
Skimmed milk power 2.1%
Coconut powder 1.2%
Leavening 0.5%
Salt 0.2%
Flavouring agent 0.1%
Water 6%
Every day, the dose of suggestion was two sandwich biscuits (36g).
The ability of the anti-hydrochloric acid of embodiment 2 bacterial mixtures
Concentration is 7.4 * 10
11Streptococcus thermophilus ATCC 19258 and concentration be 2.0 * 10
11Lactobacillus acidophilus ATCC 314, vitro detection the ability of the anti-hydrochloric acid of mixture of this two strains of lactic acid bacteria.Be to cultivate after 3 hours under 3.3 and 37 ℃ the condition at pH, survival rate has only reduced an order of magnitude.The ability of this external anti-hydrochloric acid is limit and is indicated that goodly this two strains bacterium will have very high survival rate (the pH value in the stomach of fasting individuality is less than 3) under one's belt.Mix the lactic acid bacteria that resembles in the such buffer system of food of the present invention in addition and demonstrated higher survival rate.
The survival rate of embodiment 3 bacterium in simulation storage and transportation
The stability of bacterial mixture in storage and transportation that contains streptococcus thermophilus and lactobacillus acidophilus is as shown below after tested:
| Addition | Biscuit | Biscuit | Cake in |
| 2 biscuits | 40 ℃ of 12 hours * | 30 ℃ of 30 days * * | Room temperature 6 months |
| T | |||
| 1.4×10 11CFU | 4×10 10CFU | 3×10 10CFU | 1.8×10 10CFU |
* the simulation of transportation in summer
The simulation that * stores summer
These results show that food of the present invention has good storage and transportation viability, at room temperature at least 6 months shelf-life under unfavorable temperature conditions.
Embodiment 4 clinical testings
The double-blind study placebo-controlled trial is that 60 patients that suffer from the function of intestinal canal disorder are carried out.The Rome classification hypotype that suffering from of selecting belonged to following function of intestinal canal sexual disorder: irritable bowel trace integration disease, functional distension, the constipation of functional diarrhea and diarrhoea patient are divided into four groups:
-take the constipation patient of the placebo biscuit in the comparative examples 1
-take the constipation patient of the symbiosis biscuit among the embodiment 1
-take the diarrhoea patient of the placebo biscuit in the comparative examples 1
-take the diarrhoea patient of the symbiosis biscuit among the embodiment 1
In each group, patient is compared according to sex, symptom weight and functional disorder hypotype diagnostic-type.
After having carried out the clinical and instrument detecting in 3 weeks, patient is carried out nutrition in advance in the 4th week.
The medicine, age that take antibiotic simultaneously, influences gastrointestinal peristalsis is less than 18 years old with greater than except 70 years old and the conceived patient.
The key data that detects is:
-11 kinds of clinical datas (urgent sensation, the sensation that is emptied completely, the sensation of abdominal distension, stomachache etc.)
The microbiological analysis of total aerobic bacteria the in-faecal samples and anaerobic bacteria and Bifidobacterium, lactobacillus and streptococcus thermophilus
-by taking in the defecation time total and part of radioactivity-light tight mark and the method mensuration of using the belly x-ray film
-whole colon and the anorectal motor activity measured by the method that pressure detector is imported hepatic flexure of colon.
The result:
After great majority suffer from diarrhoea and the patient of constipation of colon and have taken the biscuit of embodiment 1, sx.The overall time decreased of promptly suffering from patient's defecation of constipation of colon, and increase with defecation frequency.On the contrary, patient's defecation frequency of suffering from diarrhoea tends to reduce.By contrast, the symptom of having taken in the comparative examples 1 subjects of the placebo biscuit of making does not almost alleviate.Therefore, with reference to FBD Rome categorizing system, taken the present invention and baked the patient that symptom obviously alleviates after the biscuit and be divided into following a few class:
C1: based on the irritable bowel trace integration disease of constipation
C1: based on the irritable bowel trace integration disease of diarrhoea
C3: functional consitipation
C4: functional diarrhea
Claims (26)
1. one kind contains the non-fat-based constituent that bakes and bakes bakery product partly, it is characterized in that the fat-based constituent is not moisture substantially, wherein the fat-based constituent has the shortening that is higher than 30 ℃ fusing point based on fat-based constituent gross weight 10-40 weight %, and contains 10
6-10
12The live body freeze-dried lactic acid bacteria of CFU/ gram fat-based constituent, bake the fiber substance that can not digest that partly contains one or more, the wherein said non-fat-based constituent that bakes is the filler that bakes part, and to bake part be 9 with the weight ratio of fat-based constituent: 1-6: 4.
2. bakery product as claimed in claim 1, wherein said lactic acid bacteria is selected from lactobacillus, lactococcus, Bifidobacterium and streptococcus.
3. bakery product as claimed in claim 1 or 2, wherein said lactic acid bacteria are that the form of mixtures with more than one lactic acid bacteria type exists.
4. the described bakery product of claim 1, wherein lactic acid bacteria is by at least a composition the at least a and lactobacillus acidophilus kind in the streptococcus thermophilus species.
5. the described bakery product of claim 1, wherein the fiber substance that can not digest is selected from the material of the group of being made up of short chain and long-chain compound sugar.
6. the described bakery product of claim 5, wherein said short chain and long-chain compound sugar are fructose-compound sugar, lactose-compound sugar, soybean-compound sugar, wood sugar-compound sugar and isomaltose compound sugar.
7. the described bakery product of claim 1, wherein the fat-based constituent also contains sugar, palm oil, skimmed milk power and a kind of flavouring agent.
8. the described bakery product of claim 1, its thing are levied and are that it provides day clothes dosage is that the fiber substance that can not digest and day clothes dosage of 2-15 gram is 5 * 10
8-1 * 10
12The lactic acid bacteria of CFU.
9. the described bakery product of claim 8, wherein the day clothes dosage of the fiber substance that can not digest is the 3-10 gram.
10. the described bakery product of claim 9, wherein the day clothes dosage of the fiber substance that can not digest is 5 grams.
11. the described bakery product of claim 8, wherein the day clothes dosage of lactic acid bacteria is 1 * 10
9-5 * 10
11CFU.
12. the described bakery product of claim 11, wherein the day clothes dosage of lactic acid bacteria is 10
11CFU.
13. the described bakery product of claim 1 is characterized in that it has at least 6 months shelf-life under room temperature 18-22 ℃.
14. a fat-based constituent, it is 10 by concentration
6-10
12It is that the shortening of the 10-40 weight % of constituent gross weight is formed that the live body freeze-dried lactic acid bacteria of CFU/ gram fat-based constituent and at least a fusing point are higher than 30 ℃ and concentration.
15. the fat-based constituent of claim 14, wherein the concentration of live body freeze-dried lactic acid bacteria is 10
7-0.5 * 10
12CFU/ gram fat-based constituent.
16. the fat-based constituent of claim 15, wherein the concentration of live body freeze-dried lactic acid bacteria is 10
9-10
11CFU/ gram fat-based constituent.
17. the fat-based constituent of claim 16, wherein the concentration of live body freeze-dried lactic acid bacteria is 0.5 * 10
10-1.5 * 10
10CFU/ gram fat-based constituent.
18. the fat-based constituent of claim 17, wherein the concentration of live body freeze-dried lactic acid bacteria is 10
10CFU/ gram fat-based constituent.
19. fat-based constituent as claimed in claim 14 is characterized in that described shortening is selected from the material of the group of being made up of palm oil, palm kernel oil, coconut oil, cocoa butter, peanut butter or other vegetable butter, cream, margarine, hydrogenation or partially hydrogenated vegetable oil and vegetable oil.
20. the fat-based constituent of claim 19, wherein shortening is a palm oil.
21. fat-based constituent as claimed in claim 14 is characterized in that described freeze-dried lactic acid bacteria is selected from the kind of streptococcus thermophilus and lactobacillus acidophilus.
22. power requires 21 described fat-based constituents, it is characterized in that described freeze-dried lactic acid bacteria is by at least a composition the at least a and lactobacillus acidophilus kind in the streptococcus thermophilus species.
23. fat-based constituent as claimed in claim 14 is characterized in that it is the form of tablespread.
24. the production method as the described bakery product of any one claim in the claim 1 to 13 comprises step:
-composition of fat-based constituent is admixed together, need not heating and surpass 40 ℃,
-will to bake the composition of part admixed together and it is baked, and
-will bake part and the combination of fat-based constituent.
25. lactic acid bacteria in preparation as being used for as described in any one claim in the claim 1 to 13 preventing or treating the bakery product of functional intestinal disorder and/or preparation as being used for preventing or treating the purposes of the fat-based constituent of functional intestinal disorder as described in any one claim of claim 14 to 22.
26. purposes as claimed in claim 25, wherein said functional intestinal disorder is: based on the irritable bowel trace integration disease of constipation, based on the irritable bowel trace integration disease of diarrhoea, functional consitipation, or functional diarrhea.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT002692A/98 | 1998-12-15 | ||
| IT1998MI002692A IT1304170B1 (en) | 1998-12-15 | 1998-12-15 | ORGANIC COMPOUNDS |
| IT002692A/1998 | 1998-12-15 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1262872A CN1262872A (en) | 2000-08-16 |
| CN1271936C true CN1271936C (en) | 2006-08-30 |
Family
ID=11381236
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB991278291A Expired - Fee Related CN1271936C (en) | 1998-12-15 | 1999-12-15 | Symbiotic functional food |
Country Status (14)
| Country | Link |
|---|---|
| US (1) | US6544568B2 (en) |
| EP (1) | EP1010372B1 (en) |
| JP (1) | JP2000175615A (en) |
| KR (1) | KR100666834B1 (en) |
| CN (1) | CN1271936C (en) |
| AT (1) | ATE372058T1 (en) |
| AU (1) | AU721430B1 (en) |
| CA (1) | CA2292325C (en) |
| DE (1) | DE69937035T2 (en) |
| DK (1) | DK1010372T3 (en) |
| ES (1) | ES2293706T3 (en) |
| IT (1) | IT1304170B1 (en) |
| PT (1) | PT1010372E (en) |
| ZA (1) | ZA997630B (en) |
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-
1998
- 1998-12-15 IT IT1998MI002692A patent/IT1304170B1/en active
-
1999
- 1999-12-09 AU AU64420/99A patent/AU721430B1/en not_active Ceased
- 1999-12-13 CA CA002292325A patent/CA2292325C/en not_active Expired - Fee Related
- 1999-12-13 DE DE69937035T patent/DE69937035T2/en not_active Expired - Lifetime
- 1999-12-13 PT PT99124758T patent/PT1010372E/en unknown
- 1999-12-13 DK DK99124758T patent/DK1010372T3/en active
- 1999-12-13 ZA ZA9907630A patent/ZA997630B/en unknown
- 1999-12-13 ES ES99124758T patent/ES2293706T3/en not_active Expired - Lifetime
- 1999-12-13 AT AT99124758T patent/ATE372058T1/en active
- 1999-12-13 EP EP99124758A patent/EP1010372B1/en not_active Expired - Lifetime
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- 1999-12-14 KR KR1019990057460A patent/KR100666834B1/en not_active Expired - Fee Related
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| EP1010372A2 (en) | 2000-06-21 |
| HK1029898A1 (en) | 2001-04-20 |
| DE69937035T2 (en) | 2008-05-29 |
| ES2293706T3 (en) | 2008-03-16 |
| CN1262872A (en) | 2000-08-16 |
| US20020044990A1 (en) | 2002-04-18 |
| IT1304170B1 (en) | 2001-03-08 |
| ITMI982692A1 (en) | 2000-06-15 |
| CA2292325A1 (en) | 2000-06-15 |
| KR100666834B1 (en) | 2007-01-11 |
| AU721430B1 (en) | 2000-07-06 |
| US6544568B2 (en) | 2003-04-08 |
| DE69937035D1 (en) | 2007-10-18 |
| DK1010372T3 (en) | 2008-01-21 |
| EP1010372B1 (en) | 2007-09-05 |
| ATE372058T1 (en) | 2007-09-15 |
| PT1010372E (en) | 2007-10-31 |
| KR20000048129A (en) | 2000-07-25 |
| EP1010372A3 (en) | 2003-09-03 |
| JP2000175615A (en) | 2000-06-27 |
| ZA997630B (en) | 2000-06-15 |
| CA2292325C (en) | 2009-09-01 |
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